I have a super bright and clean farro salad to share with you today that takes it over the top with a fresh lemon and thyme vinaigrette that’s perfect for spring! Yes WordPress, farro! Not fargo or farrow…
Before we can talk about this salad, or my guest post which is up today on Oh, Sweet Basil, I have to be honest. Yesterday some feelings kind of bummed me out and my head wasn’t as clear as it usually is when I sit down to write. I didn’t feel as engaged in talking about food as I wanted to be because I’ve been so focused on things I can’t change that are happening all around me. I didn’t even make it into the kitchen to cook out my frustration AT ALL. I just sat here and wrote up this post (which has since been revised) and let it all out to you, knowing I wouldn’t hit publish, but would hit save instead. And I posted the teaser, which was safe and still allowed me to connect with you all…something that has become more and more important to me as time goes on.
There are so many of us writing about food these days. What we create, how we do it, who we share it with…and there’s so much visual and technical inspiration out there that if you are completely immersed in the cooking world, you could spend 24/7 trying to look at all of it and still not see it all. But it can be about so much more than food love if you let it. It can be a way of sharing and relating in the most genuine of ways through just being real and authentic. Which is something that can make me, at least, feel vulnerable. Which is scary. So yesterday, I hid behind my screen and shared and related with all of you, and even though I didn’t hit publish, I knew you were listening because I could feel it through your comments and messages. And it made me feel so grateful, and showed me the importance of this space that I created. Because it made me realize just how much we as humans have in common when it really comes down to it…
We all walk around with thoughts in our heads and feelings in our heart and hope for the two to work together to make this life we lead one of purpose and understanding. It seems quite simple, really. Put out love and kindness, compassion and empathy, put yourselves in others’ shoes and think the best of everyone, do your best and always try to do the right thing. Being a good person isn’t hard work, or at least it shouldn’t be…
Yesterday I was deep in thought trying to understand what motivates some people away from that way of living. I tried my hardest to imagine it and I just couldn’t do it. And it finally dawned on me…it’s not for me to understand, because my understanding won’t change behavior. The only thing that I can do is what I said just now-put out my own love and kindness, compassion and empathy, and do my best and what is right. And if putting myself in someone else’s shoes helps me in living my life that way then all the better. And in times when I come full circle and realize that I can only change myself, I just have to breathe and move on, and continue being the best human being that I can be. So thank you all for your warm hugs from afar, and know that I send my own right back to you with all of my graciousness of the connections we’ve created.
Now moving on! There’s not much to say about this salad other than it’s one that I find so tasty and clean that I’ll be making it again and again and again to share. It’s got tons of that fresh lemon flavor that makes you feel like you’re taking good care of yourself with every bite. And I just love the texture of farro. It’s got this hearty feel that’s almost in between a rice and a pasta, but it doesn’t feel heavy at all. It may be my new favorite grain…ENJOY!
OH!!! And don’t forget to check out my guest post for the Hot and Sour Soup with Spring Vegetables on Oh, Sweet Basil’s blog today! It’s the perfect weeknight meal 🙂
Farro Spring Salad and Lemon Thyme Vinaigrette
For the farro
- 1 tablespoon olive oil
- 1 shallot, small diced
- salt and pepper to taste
- 1 cup farro
- 3 cups chicken broth
- 1 1/2 cups fresh green beans, cooked or blanched
- 1 cup halved or diced cherry tomatoes
- 1/2 cup thinly sliced red onion
- 2 soft boiled eggs, halved and quartered
For the vinaigrette
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon rice wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried thyme
- salt and pepper to taste
- In a medium sized saucepan, heat the olive oil over medium heat and saute the shallot until translucent, about 5-7 minutes. Rinse the farro in a fine sieve and add to the pan. Stir for about 2 minutes until the farro is beginning to smell a little bit toasty.
- Pour in the chicken stock and bring to a boil. Lower heat to a simmer and continue cooking with the lid off for 30-35 until all liquid has been absorbed, stirring occasionally. Remove from heat and set aside.
- Whisk all ingredients for the vinaigrette in a small bowl. Pour over the farro and gently toss. Add in the green beans, tomatoes, and red onion and give another gently toss. Place the eggs around the top to divide among each serving.
To soft boil the eggs:
- Bring 3 cups of water to a boil in a small saucepan and gently lower the eggs into the bath. Boil for 6 minutes, then carefully remove the eggs from the pan and into an ice bath. Peel carefully by gently tapping the eggs on the counter and using the back of a spoon to remove the shell.